Bitchy Beef Bourguignonne

Categories: Meat

Serves: 6 Servings

Ingredients:

1 Onion; coarsely chopped
2 tb Chopped fresh parsley -or-
1 tb Dried parsley flakes
1 ts Crushed dried leaf thyme
2 Bay leaves
2 tb Coarsely ground black pepper
2 tb Pickled green peppercorns;
-crushed
2 tb Extra-virgin olive oil
3 c Burgundy or other dry red
-wine
3 lb Beef sirloin; cut in 1"
-cubes
2 tb Lard
1/4 c Unsalted butter
1/4 c Dry brandy
2 c Double-strength beef broth
36 sm White boiling onions
2 Cloves (large) garlic;
-minced
Salt to taste

Instructions:
Combine chopped onion, parsley, thyme, bay leaves, black pepper, green
peppercorns, oil & wine in a 2-quart glass or stainless steel bowl. Stir to
blend well. Add beef, stir well & let stand at room temperature at least 2
hours, stirring occasionally. Melt lard & 2 Tbs butter in a large, heavy
saucepan. Drain beef cubes, reserving marinade. Add beef to pan; cook until
browned, stirring as needed. Add brandy and flame carefully, stirring so it
ignites well. Add reserven marinade & broth. Bring to a boil; reduce heat,
cover & simmer 2-3 hours until beef is tender. Meanwhile, prepare onions.
Cut stem & root ends off each; cook in boiling water 10 minutes, then pop
onions out of their skins. Melt remaining 2 Tbs butter in a heavy skillet;
add onions & garlic. Cook until onions are golden brown, then add to stew &
simmer at least 30 minutes longer. Taste & add salt, more wine or other
seasonings as desired. Makes 6 to 8 servings.

From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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